Name: Slow Cooker Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; 1 cup uncooked wild rice blend; 1 medium onion, diced; 3 carrots, peeled and sliced; 3 celery stalks, chopped; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; ½ teaspoon dried thyme (or 1 teaspoon fresh thyme); 1 bay leaf; 1 cup heavy cream (optional); 2 tablespoons butter (optional, for extra richness); 2 tablespoons chopped fresh parsley (for garnish)

This Slow Cooker Chicken and Wild Rice Soup is a cozy, hearty dish packed with tender chicken, nutty wild rice, and a rich, creamy broth. Slowly simmered with aromatic herbs, fresh vegetables, and wholesome ingredients, this soup is the perfect comfort meal for chilly evenings, meal prep, or a nourishing dinner.

Why You’ll Love This Recipe

There’s nothing quite like coming home to the comforting aroma of a warm, homemade soup simmering in the slow cooker. This Chicken and Wild Rice Soup is a wholesome, satisfying meal that requires minimal effort but delivers incredible flavor. The slow cooking process allows all the ingredients to meld together beautifully, creating a rich, velvety broth infused with layers of savory goodness. The combination of lean chicken, earthy wild rice, and a medley of vegetables ensures every spoonful is packed with nutrition and comfort. Whether you’re feeling under the weather, need a stress-free dinner, or just want a warm bowl of happiness, this soup is sure to become a family favorite.

Recipe Tips and Tricks

Use Bone-In Chicken for More Flavor: If you have bone-in chicken thighs or breasts, use them for a deeper, richer broth. Just remove the bones before shredding the chicken.

Don’t Overcook the Rice: Wild rice takes longer to cook than white rice but still can become mushy if left too long. If you prefer a firmer texture, add the rice during the last 3-4 hours of cooking.
Make it Creamy: For an extra creamy soup, stir in a bit of heavy cream or a cornstarch slurry at the end.
Season at the End: Since flavors concentrate as they cook, it’s best to taste and adjust the seasoning before serving.

Use Fresh Herbs: Fresh thyme or parsley added just before serving can brighten up the flavor.

Yield: Serves 6

Slow Cooker Chicken and Wild Rice Soup

A creamy, nourishing slow cooker chicken and wild rice soup packed with tender chicken, hearty rice, and comforting flavors.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 ½ pounds boneless, skinless chicken breasts or thighs

1 cup uncooked wild rice blend
1 medium onion, diced
3 carrots, peeled and sliced

3 celery stalks, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth

1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)

1 bay leaf
1 cup heavy cream (optional)
2 tablespoons butter (optional, for extra richness)

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Prepare the Ingredients: Chop the onions, carrots, and celery into small, even pieces for even cooking. Rinse the wild rice blend under cold water.
Layer the Slow Cooker: Add the chicken to the bottom of the slow cooker, followed by the wild rice, chopped vegetables, garlic, thyme, salt, pepper, and bay leaf. Pour in the chicken broth, ensuring everything is submerged.

Slow Cook to Perfection: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is tender and shreds easily, and the rice is fully cooked.
Shred the Chicken: Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces, then return it to the pot.
Make It Creamy (Optional): If using heavy cream, stir it in now for a richer texture. If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in, letting it cook for another 10 minutes.

Final Adjustments: Taste the soup and adjust the seasoning with additional salt or pepper if needed. Remove the bay leaf and discard it.
Serve and Enjoy: Ladle the soup into bowls and sprinkle with fresh chopped parsley for a vibrant finish. Serve warm with crusty bread or a side salad.

Notes

If the soup thickens too much when reheating, simply add more broth or water to loosen the consistency.

For a deeper umami flavor, you can sauté the onions, carrots, and celery in a little butter before adding them to the slow cooker.
If using pre-cooked rotisserie chicken, add it during the last 30 minutes of cooking instead of at the beginning.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 498Total Fat 27gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 11gCholesterol 179mgSodium 619mgCarbohydrates 17gFiber 2gSugar 3gProtein 48g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chicken: Boneless, skinless chicken breasts or thighs work best for easy shredding. Thighs will provide a richer flavor, while breasts are leaner.
Wild Rice Blend: A true wild rice blend adds texture and nuttiness. Avoid quick-cooking varieties, as they can become mushy in the slow cooker.

Vegetables: Onion, carrots, and celery form the aromatic base. Feel free to add mushrooms for an earthy depth.
Garlic: Fresh minced garlic enhances the overall savory depth of the soup.
Chicken Broth: A high-quality, low-sodium chicken broth allows you to control the salt level better.

Heavy Cream (Optional): If you want a richer soup, a splash of heavy cream adds luxurious creaminess.
Herbs and Seasonings: Bay leaves, thyme, salt, and pepper create a beautifully seasoned base.

Variations and Substitutions

Dairy-Free Version: Skip the cream and use coconut milk or a dairy-free alternative for a creamy texture without dairy.

Gluten-Free Option: Ensure your wild rice blend is certified gluten-free and avoid any thickening agents containing gluten.
Vegetarian Twist: Swap the chicken for chickpeas or white beans and use vegetable broth instead of chicken broth.
Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.

Low-Carb Option: Substitute cauliflower rice for the wild rice and add it during the last hour of cooking.
Extra Protein: Stir in cooked quinoa or additional shredded chicken for a heartier meal.

Storage Options

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add extra broth when reheating.

Freezing: This soup freezes well without the cream. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring in cream (if using) just before serving.
Reheating: Warm over low heat on the stovetop, stirring occasionally. Add broth as needed to loosen up the consistency.